Pomegranate and jam sorbet
Ingredients
150g plum jam
1 tsp lemon juice
1 tub raspberry sorbet (500ml)
75 gm pomegranate seeds
Peppercorns
Method:
Heat the jam in a saucepan with the lemon juice and then sieve and leave to cool. Place a scoop of sorbet in a glass, drizzle a teaspoon of the heated jam and pomegranate seeds. Dust with a pinch of finely pressed peppercorns. The peppercorns add a subtle peppery tang that contrasts with the sweetish tart taste of the other ingredients.
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